Garlic Herbed Potato Wedges
By Dennis Prescott
These spuds are tossed in a garlic, rosemary, and thyme mix, then roasted on the Traeger till golden brown. Serve them as a side dish or dip 'em in your sauce of choice.
Prep Time
10 Min
Cook Time
45 Min
Pellets
Cherry
Yields: 6 Servings
Ingredients
main
| 6 Large | russet potatoes, cut into wedges |
| 3 Tablespoon | olive oil |
| 6 Clove | garlic, peeled and crushed |
| 1 Tablespoon | fresh chopped rosemary |
| 1 Tablespoon | fresh chopped thyme |
| As Needed | sea salt and freshly cracked black pepper |
Units of Measurement:
Steps
Step 1
When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
Step 2
Line a large baking sheet with parchment paper. Place the potato wedges on the baking sheet, then drizzle over the olive oil, add garlic, sprinkle over rosemary and thyme, and season well with sea salt and freshly cracked black pepper. Toss everything to mix.
Ingredients
6 Large russet potatoes, cut into wedges
3 Tablespoon olive oil
6 Clove garlic, peeled and crushed
1 Tablespoon fresh chopped rosemary
1 Tablespoon fresh chopped thyme
As Needed sea salt and freshly cracked black pepper
Step 3
Bake 40 to 45 minutes until potatoes are cooked through and golden brown. Enjoy!
00:45
350 ˚F / 177 ˚C
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